Head of Catering & Events 04F25

The Head of Catering & Events is a key leadership position responsible for planning, directing, and overseeing all activities related to catering and event management within an organization. This role requires a dynamic and strategic professional who can lead a diverse team while ensuring the highest level of customer satisfaction. The Head of Catering & Events is tasked with developing innovative food and event solutions that can enhance the client experience and drive business growth. This position requires an individual with exceptional organizational skills, a passion for excellence, and the ability to handle complex logistics seamlessly. As a senior member of the operations team, this role collaborates closely with other departments and stakeholders to deliver memorable and successful events.

Responsibilities

• Develop and implement strategic plans for catering and events operations.
• Oversee the planning and execution of catering and event services.
• Ensure high-quality standards for food and customer service delivery.
• Lead, mentor, and motivate a team to achieve operational excellence.
• Collaborate with vendors and suppliers to negotiate contracts and agreements.
• Manage budgets, financial reporting, and cost control measures effectively.
• Design and implement marketing strategies to increase event bookings.
• Conduct client meetings to understand and fulfill their specific needs.
• Monitor the latest trends in catering and events to innovate service delivery.
• Ensure compliance with health, safety, and food hygiene regulations.
• Develop and maintain strong relationships with clients and stakeholders.
• Evaluate client feedback to continually improve service offerings.

Requirements

• Bachelor’s degree in hospitality management or a related field required.
• At least five years of experience in catering and events leadership.
• Proven ability to manage large-scale events and catering operations.
• Exceptional organizational and multitasking skills in a fast-paced environment.
• Strong leadership skills with the ability to inspire and manage a team.
• Excellent negotiation, communication, and interpersonal skills are essential.
• Flexibility to work irregular hours, including evenings and weekends.
• Comprehensive knowledge of current food and beverage trends.
• Proficiency in financial management and budgetary control processes.